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Try It Tuesday

So, I’m still riding on the low-carb/high-protein bandwagon. This is the only “lifestyle change” (I hate using the word “diet”) that has shown me real results. Don’t get me wrong, before I turned thirty and had a child, I could lower my caloric intake, up my cardio and drop weight fairly quickly. But ever since having Huff the Babe and saying farewell to my twenties, that scale has been a real beeyotch.

This breakfast has been a God-send!

I actually got this recipe from a couple in mine and Huff the Hubs’ Lifegroup. But, since I know we all love electronic hoarding, I found a pin for it too!

These egg cups are DA BOMB!

Here’s what you need (I forgot to take a picture of the ingredients; whoops!):

Preheat the oven to 400*. Spray your muffin tin with non-stick spray and place three slices of Canadian bacon in each tin.

Pop them in the oven for 10 minutes.

Then, crack an egg into each “bacon cup”. Sprinkle with cheese.

Pop it back in the oven for about 12-15 minutes. If you want a gooey yolk, don’t let it bake for longer than 12 minutes. If you like your yolk a bit firmer (like I do), keep them in there the full 15 minutes.

When they’re done, pull them out of the oven and enjoy!

I actually eat two cups every morning. I make a big batch on Sunday and put two cups in separate Tupperware containers. In the morning, I just pull out a container, pop it in the microwave for 45 seconds, and dig in!